Mongolian Beef

Mongolian Beef (Inspired by P.F. Chang's)

 This recipe is from a book called Secret Restaurant Recipes/The Ultimate Collection

Makes 4+ servings

Ingredients:

1 1/4 lb beef flank steak

1/4 Cup Cornstarch

3 Tablespoons vegetable oil, divided

3 cloves Garlic, minced (I uses squeeze garlic in a bottle)

2 teaspoons grated fresh ginger (I used ground)

1/2 Cup water

1/2 Soy sauce (I used low sodium)

1/3 Cup packed brown sugar (recipe calls for dark I used light)

A pinch of red pepper flakes

2-3 green onions, diagonally sliced

Sesame seeds (for garnish)

Hot cooked rice (I used Jasmine rice)

Cut beef into thin slices, combine with cornstarch in a medium bowl.

Place 1 Tablespoon of oil in a pan or wok over medium to high heat, add beef and cook til browned but not over cooked ( you will be adding this beef back into the hot pan later)

Remove beef from pan

Place 1 Tablespoon of oil in the same pan as used above over medium heat.  Add garlic & ginger, cook for approx 30 seconds stirring frequently.

Next add in the water, Soy sauce, brown sugar and red pepper flakes.  Bring to a boil, stirring until well blended. Cook this for about 8 minutes or until slightly thickened.

Add in the beef back into the pan, cook another 2-3 minutes or until sauce thickens and beef is heated thru.  

Stir in green onions.

Serve over rice

Top with sesame seeds.

Enjoy!